Aubergines Layered with Crunchy Walnut Stuffing
Aubergines Topped with Crunchy Walnut Stuffing
Aubergines Topped with Crunchy Walnut Stuffing

Serves 4 or 6 as a side dish
Preparation: 30 mins
Cooking Time: 30 mins

This is a new discovery inspired by Gino d'Acampo which was supposed to be rolls of aubergine slices with stuffing inside and then skewered - I failed dismally at this, but decided the way to go was to layer it like a Moussaka.   This has a fantastic flavour and the stuffing is to die for.


Ingredients


    20g Sultanas (I was really generous with these)

    50ml Marsala Wine  - optional (I used Port or you could use Sweet Sherry)

    5 tablespoons Olive Oil

    6 Shallots, Peeled & Finely Chopped

    One bunch Fresh Flat-Leaf Parsley, Chopped

    40 Walnut Halves, Finely Chopped

    1 Unwaxed Lemon, Grated Zest & Juice

    50g White Breadcrumbs, Dried

    50g Capers, Drained & Chopped

    50g Pecorino Cheese, Freshly Grated

    6 Large, Long Aubergines

    8 Bay Leaves

    4 tablespoons Extra Virgin Olive Oil

    To taste Salt

    To taste Freshly Ground Black Pepper


AND THIS IS WHAT YOU DO.....

  1. Preheat the oven to 180˚C/Gas Mark 4.

  2. Place the sultanas in a small saucepan with water or for a more exotic flavour you can substitue with the Port/Marsala/Sweet Sherry and simmer gently to allow the sultanas to absorb the liquid until swollen.  Set aside.

  3. To make the stuffing, heat the oil in a pan and gently fry the onions until softened - about five minutes and remove from the heat.

  4. Add the walnuts, lemon zest, breadcrumbs and capers, Pecorino cheese, parsley, seasoning, including any juices remaining.   Stir the mixture and set aside.

  5. Slice the aubergines lengthwise and blanch in boiling salted water for about 3 minutes. drain thoroughly.  Do not allow them to boil for a minute longer or they will disintegrate.

  6. Oil a shallow ovenproof dish and put the first of two layers of aubergine slices on the bottom of the dish.   Squeeze half the lemon onto this layer with a tiny drizzle of olive oil and a little seasoning, then insert bay leaves.

  7. Now add the second layer of Aubergine slices, squeeze the other half of the lemon onto these.

  8. Now spoon the sultanas on top of the aubergines, then arrange the  stuffing mixture onto the top and spread evenly.

  9. Place in the oven for about 25 - 30 minutes - do not allow the top to burn.   It is best to check after about 15 minutes and be prepared to put some foil to protect the top, but it tastes best with the topping having a certain amount of crunch.

  10. This dish is wonderful served with Courgette and Feta Fritters with Creamy Minted Pea and Avocado Dip.




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